The Pioneer Woman Chocolate Peppermint Cookies

The Pioneer Woman Chocolate Peppermint Cookies

Usually the first week of December, my family hunkers down in the kitchen. Bowls, baking sheets, chocolate, and flour find their way onto every flat surface in our kitchen and dining room. Christmas baking takes over. Literally. Each year, my family makes our same holiday cookie staples, like these Christmas Shortbread Cookies, but also make sure we throw in a few new ideas. Last month, I received the latest copy of The Pioneer Woman’s magazine, and these Chocolate Peppermint Cookies jumped off the page yelling “Make Me!”.

I have been a follower of her blog for a long time (which inspired me to start this little adventure you are currently reading), made recipes from her cookbooks, watched her Food Network show, and more recently subscribed to her magazine, The Pioneer Woman.

My goodness. Do I love it!

Currently the magazine is four issues a year: Spring, Summer, Fall, and Winter.

With topics covering: Clothes, Beauty, Home, Cooking, Travel, etc.

For me, the most important of these being cooking!

These cookies to be exact!

Because not only were they delicious, but they are about as pretty of a Christmas cookie as you could get.

Santa will be excited to have these sitting out for him on Christmas Eve.

Instructions

Sift the flour, cocoa powder, baking soda, and salt into a large bowl; set aside.

In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and mix until combined.

Reduce the speed to low and add the flour mixture in two batches, beating until just combined after each addition. Mix in the chocolate chips.

Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on the prepared baking sheets. Refrigerate until firm, at least 1 hour or overnight.

Preheat the oven to 350 degrees F. Bake the cookies until just set, 9 to 11 minutes. (Don't overbake!) Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to make a small indentation. Remove the cookies to a rack to cool completely.

Meanwhile, melt the milk chocolate in the microwave in 30-second intervals, stirring. Spoon about 1/2 teaspoon melted chocolate into the center of each cookie and top with crushed peppermints. Let set.

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About My Farmhouse Table

Hi! I'm Chanda of My Farmhouse Table. Raised in the Midwest on my family's grain and cattle farm.
I am a lover of homecooked meals, sunsets, agriculture, traveling, and laughter. My days are based around faith, family, farming, and food. Read More…